Eggless Waffles (make 10 pcs)

Ingredients
Plain flour 350g
Baking powder 20 teaspoon 20g
Salt 0.25 teaspoon

Melted butter 150g
Sugar 62.5g

Milk 590g
Apple Cider Vinegar 38g
2 vanilla pods

Toppings:
Banana coated with lemon juice
Blueberries
Toasted almond flakes
Green tea almond spread dilute with milk

Steps:
1. Melt butter and add in sugar.
2. Mix vinegar with milk and add in vanilla pods. Let it sit for 30 mins.
3. Mix melted butter and vinegar mixture.
4. Fold in plain flour, baking powder and salt.
5. Pre heat waffle machine and grease the plates.
6. Pour batter and cook for about 4 mins depending on the temperature of the plate.

Eggless Red Velvet Cupcakes

Cupcake Ingredients:
96 x 5cm cupcakes

Plain flour 1 kg
Baking soda 4 teaspoons
Baking poweder 4 teaspoons
Salt 4 teaspoons
Cocoa Powder 8 Tablespoons

Sugar 900 g
Oil 960 ml

Buttermilk and Egg Replacement 1460ml (1350 ml milk + 110ml vinegar)

Vanilla 8 pod (or 8 teaspoon essence)

Beet root powder 8 Tablespoon

Coffee powder 4 Tablespoons
Hot water 400 ml

Pre- steps:

P1.
To make buttermilk and egg replacement: Mix 90 ml vinegar to 1350 ml milk and let it sit for at least 15 to 30 mins.

P2.
Mix 4 Tablespoon coffee with 400 ml hot water.

P3.
Slice 8 vanilla pods and extract the paste within it.

P4
Sieve dry ingredients (Plain flour, Baking soda, Baking Powder, Cocoa Powder and Beet Root Powder) and ADD Salt into the dry ingredients.

P5.
Preheat overn at 180 to 190 degree.

Steps:

1. Mix oil with sugar, then add in pre-prepared buttermilk and egg replacement (from P1).

2. Add vanilla paste into the liquid mixture from #1.

3. Add coffee drink into overall liquid mixture.

4. Fold in dry ingredients into final liquid mixture GENTLY.

5. Scoop or pour into cupcakes cup (3/4 full)

6. Bake at 180 or 190 degree for 18 to 20 mins.


Icing Ingredients:
120 cupcakes

Cream cheese 8 x 80z (room temperature)
Milk 240ml (start with 1/2)
Butter 454g (I use around 1/2 of this)
Vanilla 8 teaspoons
Sieved icing Sugar 8 cups (start with 3 cups and adjust according to taste preference)
Lemon Juice 1 to 2
Zest 2

Steps:
1. Beat soften cream cheese into paste.
2. Add milk, sieved icing sugar, butter (starting with half of each ingredients).
3. Mix into even icing cream and adjust each ingredients to desired texture n taste.
4. Add lemon juice in between to preferred taste.
5. Add lemon zest last before using.

Vegetarian Quiche

Mini Crustless Tofu Quiches 130 mini cups (5cm diameter)

Ingredients

1. Green or Red Capsicum x 5 pcs (cut into 3cm cube size)

2. Fresh button mushroom x 1 kg
(cut into 5cm cube size)

3. Broccoli x 1.5 Big
(Tear into small florets and the stem but into cubes)

4. Corn cobs x 2 cups

5. Pressed tofu 板豆腐 x 15 packets @300g

6. Milk or soy milk x 1.2 litres

7. Butter 1 block

8. Shredded Cheese 1.5 kg

Seasoning:
Salt salt
Black pepper
White pepper
Italian herb
Mushroom seasoning
Corn flour

Steps:
1. Mash and blend the pressed tofu until smooth.

2. Add milk and cook in milk or soy milk until it is thicken (add corn starch water to thicken if require). Texture has to be a bit dense to form into quiche in cupcake cup.

3. Blanch broccoli in hot water for 3 mins. Tear florets into small pieces and cut the stem into 3cm cubes.

4. Cut capsicums and mushrooms as listed in ingredient.

5. Melt some butter in heated pan. Add cut mushroom and fry until release water and then dry up.

6. Add corn cobs and more butter when too dry.

7. Add seasoning and adjust taste to individual preference and off fire.

8. Mix capsicums and broccoli into hot mushrooms and corn cobs. Mix well.

9. Mix vegetables and tofu evenly.

10. Scoop tofu mixture into cupcake cups (3/4 full)

11. Top up the mixture with shredded cheese.

12. Bake at 170 degree for 15 mins or until the cheese started to char turning brown.

Note: Best to serve after cooking for a while to let the tofu firm up in the cup.

Red Date Cookies

Red Dates Cookies

Ingredients:

Unsalted Butter 230 g soften at room temp
Icing sugar 50g

Plain flour 250g
Salt 1/4 teaspoon

Red dates (use big ones) 150g cut into tiny bit size

Steps:
1. Mix soften butter with icing sugar until well mixed.

2. Mix in all dry ingredients with spatula.

3. Fold in red dates and mix well.

4. Roll dough into small ball. (about 2/3 teaspoon).

5. Bake at 170 degrees (+/- 10 degrees depending on oven) for 15 to 20 mins at middle rack. Best to use fan mode.

Note: for earl grey flavour (replace red dates with 5 tablespoon blended earl grey tea leaves)

Almond Cookies

Almond cookies (Hello Kitty/Disney)

Ingredients:
Unsalted Butter 200 g
Brown sugar 90g
Egg 1 small (1.5 tablespoon water + 1.5 tablespoon oil and 1 teaspoon baking powder)
Vanilla essence 1 teaspoon (I use vanilla pod)
Salt 1/4 teaspoon

Plain flour 210g
Custard Powder 50g
Ground almond 100g

Steps:

1. Cream butter and sugar till creamy.

2. Add in egg, vanilla essence and salt. Cream till well mixed.

3. Pour in flour, custard powder and ground almond and mix into a dough.

4. Roll the dough between two plastic sheets and use cookie cutter to cut out the cookies.

5. Bake at 170 degrees (+/- 10 degrees depending on oven) for 15 to 20 mins at middle rack. Best to use fan mode.

Milo Doggie Cookies

Doggie Cookies

Ingredients:
Unsalted Butter 180g soften at room temp
Icing sugar 1 tablespoon

Cake flour 175g
Milo 80g
Potato or Corn flour 25g
Milk powder 25g
Custard powder 25g

Koko Krunch and some chocolate chips (for decoration)

Steps:
1. Mix soften butter with icing sugar until well mixed.

2. Mix in all dry ingredients with spatula.

3. Roll dough into small ball and decorate with chocolate chips (nose) chocolate rice (eyes) and Koko Crunch (ears).

4. Bake at 170 degrees (+/- 10 degrees depending on oven) for 15 to 20 mins at middle rack. Best to use fan mode.

Vegetarian Orh Nee Nian Gao

Nian Gao SpringRoll (made about 30) x 5 = 150

Ingredients:

·         1kg taro (芋头 - remove skinned)

·         400 gm fresh grated coconut
I
·         3/4 Tbsp brown sugar

·         2 tsp salt

·         1 kg sweet potato  (remove skinned)

·         2 kg Nian Gao cut into finger size

·         water (for sealing the springrolls)
 
Spring roll skin mini x 150


Steps

1.       Mix fresh grated coconut with brown sugar and salt.

2.       Slice taro and steam until soft. Smashed into puree.

3.       Mix warm taro puree with fresh grated cononut mixture.

4.       Slice sweet potato and steam until soft. Smashed into puree.

5.       Assemled taro and sweet potato with Nian Gao in between on springroll sheet.

6.       Brushed the end with water to seal the springroll.

7.       Fried in hot oil till golden brown. (Make sure oil is hot and fo not over fry else the niangao will expand and burst the spring roll).

8.       Drain oil and serve.